I’m so so so so so sorry for not writing for such a long time! But when school reopened and so many tests and projects, nor did I have the time to cook and neither to write 😦
So here’s a very innovative recipe which was thought of in a spur but turned out to be the most delicious omelette I have ever tasted! The eggplant tastes absolutely heavenly in the omelette!
4-5 eggplant slices ( a little thick)
1 small onion, sliced
I tablespoon chopped olives
1 green chilli, chopped
1 tablespoon chopped coriander
salt and pepper to taste
Beat the eggs with olives, chillies, oregano, salt pepper and coriander.
In this recipe, keep the flame on low heat throughout.
Heat a little olive oil in a pan and fry the eggplant slices for just a minute or two (on low heat) till soft and lightly browned.
Now, spread the onion slices on the pan and fry again for half a minute.
Add the egg mixture and spread over onion and eggplant slices. Turn over when one side is done and cook on the other side.
If you want you can add cheese at this stage and keep it on the pan till it melts.
Serve with toast.